2 c. finely chopped almonds
1 c. butter
1 1/4 c. sugar
2 tbsp. light corn syrup
2 tbsp. water
1 (12 oz.) pkg. semi-sweet chocolate pieces, melted

Spread almonds in shallow pan. Toast in 350°F oven until golden. Melt butter in large heavy saucepan; add sugar, corn syrup and water. Cook, stirring often, to hard-crack stage (300°F on candy thermometer). Remove from heat; stir in 1 cup almonds. Pour quickly into 13 x 9 x 2-inch pan; cool completely. When set, turn out in one pieces onto wax paper. Spread half of the melted chocolate over top. Sprinkle with 1/2 cup almonds; let set. Turn candy over. Spread with remaining chocolate. Sprinkle with remaining almonds. Let stand until chocolate sets. Break into pieces.